Pumpkin soup from Jamaica

Ingredients for 6 servings:

• 800 g pumpkin flesh
• 3 onions
• 2 cloves garlic
• 1 tbsp oil
• 400 ml vegetable stock
• 400 ml coconut milk (can)
• 1 can of saffron
• ½ tsp cayenne pepper
• 500 g tomatoes
• 8 shrimp(s), frozen, pre-cooked
• Salt
• 2 tbsp desiccated coconut
• 2 tbsp coriander, chopped
• Sugar
• nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the pumpkin into wedges, clean, and peel. Cut the pumpkin flesh into fairly large cubes. Peel and chop the onions and garlic, and sauté in hot oil. Briefly sauté the pumpkin. Deglaze with the broth. Add the coconut milk, saffron, nutmeg, and cayenne pepper. Bring everything to a boil and simmer for 20-30 minutes, until the pumpkin is completely soft. Meanwhile, blanch the tomatoes, peel, deseed, and dice them. Rinse the shrimp, remove the black intestines, and pat dry. Purée the soup. Season with salt and sugar. Heat the tomatoes and shrimp in it. Divide among plates and garnish with desiccated coconut and coriander. Serve with baguette.